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  • Potato Chip Soup

    1 posts, 1 voices, 958 views, started Oct 3, 2011

    Posted on Monday, October 3, 2011 by Denise Richardson

    • Diamond


      2 tablespoons butter

       1 cup mincedscallions

       1/2 cup minced fresh parsley

       1 teaspoon dried oregano

       1 teaspoon dried basil

       1/4 teaspoon dried sage

       2 tablespoons flour

       2 tablespoons crushed (salted) potato chips, prefereably kettle-style

       2 cups milk

       2 cups unalsted or low-salt chickenbroth

       black peppertaste

       2 ounces extra-sharp cheddarcheese, finely grated


      In a large saucepan, over medium heat, melt the butter. Add the scallions, parsley, and herbs. Cook the vegetables for 5 minutes, stirring frequently. Lower the heat and add the flour to the pan, sprinkling it evenly over the vegetables. Cook, stirring constantly, for another 5 minutes.

      Stir in the crushed potato chips and cook for a minute or two longer. Add the milk and broth gradually to the mixture and raise the heat to medium again. Whisk constantly until the soupsimmers and begins to thicken. Taste for seasoning. When the soup begins to boil, take it off the heat, whisk in the grated cheese, and serve immediately.

      Serves: 4

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